Cranberry and Pistachio Nougat

Line an 18cm (7 inch) square, 2.5cm (1 inch) deep cake tin with baking parchment. If using Egg White Powder, make up according to the packet instructions in a heatproof bowl and/or whisk the fresh egg whites until very stiff. Sift the icing sugar on top and whisk again. Set aside.

Put the sugar and Liquid Glucose in a saucepan and heat gently, stirring, until melted. Raise the heat, put a sugar thermometer in the pan and let the mixture bubble until it becomes syrupy and reaches 140°C on the thermometer. Remove from the heat and take out the thermometer.

Continue whisking the egg whites and gently pour the hot sugar syrup on top in a steady stream. Continue whisking to form a thick, glossy meringue-like mixture. Mix in the cranberries, pistachios and Natural Almond Extract.

Working quickly, scrape the nougat into the prepared tin and press down, smoothing off the top neatly. Leave to cool completely.

To serve, carefully remove from the tin using the baking parchment to help you and then discard. Using a large sharp knife, cut the nougat into 8 strips and then into 64 chunks.